Oven Setup: Preheat your oven to 350°F (180°C) and line a standard 12-hole muffin or cupcake tin with high-quality paper cupcake cases.

Cream Butter & Sugar: In a large mixing bowl, beat together the soft butter and light brown sugar using an electric hand mixer until light, pale, and fluffy.

Build Batter: Gradually add the large eggs one at a time, beating well after each addition. Carefully fold in the sifted self-rising flour, mixed spice, and pour in the milk. Mix on low speed until a smooth, uniform batter forms.

Fold Fruit: Gently fold the mixed dried fruit into the cupcake batter using a rubber spatula until evenly distributed.

Prep Marzipan Discs: Dust your clean kitchen counter with a tiny bit of powdered sugar. Roll out the marzipan and use a small circular cookie cutter to stamp out 12 small discs that match the exact diameter of your cupcake case bases.

Layer Cases: Spoon half of the spiced batter evenly across the 12 cupcake cases. Gently press one marzipan disc into the center of each case, then spoon the remaining batter over the top to seal the marzipan completely inside.

Bake to Perfection: Bake in the preheated oven for 20 to 25 minutes, or until the cupcakes have risen beautifully and a toothpick inserted into the center comes out clean.

Cool & Decorate: Allow the cupcakes to cool in the tin for 5 minutes, then move them to a wire cooling rack. Once completely cooled, decorate the top with an additional layer of rolled marzipan or a simple dusting of powdered sugar before serving.